Roasting Table - Electrolux B4503-5 User Manual

22
Uses, Tables and Tips

Roasting table

Type of meat
Beef
Pot roast
Roast beef or fillet
- rare
- medium
- well done
Pork
Shoulder, neck, ham
joint
Chop, spare rib
Meat loaf
Porkknuckle (pre-
cooked)
Veal
Roast veal
Knuckle of veal
Lamb
Leg of lamb, roast
lamb
Saddle of lamb
Game
Saddle of hare, leg of
hare
Saddle of venison
Haunch of venison
Poultry
Poultry portions
Half chicken
Chicken, poulard
Duck
Quantity Ovenfunction
1-1.5 kg Conventional
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
per cm.
Rotitherm
of thickness
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
750 g-1 kg Rotitherm
750 g-1 kg Rotitherm
1 kg Rotitherm
1.5-2 kg Rotitherm
1-1.5 kg Rotitherm
1-1.5 kg Rotitherm
up to 1 kg Conventional
1.5-2 kg Conventional
1.5-2 kg Conventional
200-250g
Rotitherm
each
400-500g
Rotitherm
each
1-1.5 kg Rotitherm
1.5-2 kg Rotitherm
Tempera-
Shelf
ture
position
°C
1 200-250
1)
1 190-200
1 180-190
1 170-180
1 160-180
1 170-180
1 160-170
1 150-170
1 160-180
1 160-180
1 150-170
1 160-180
1)
3 220-250
1 210-220
1 200-210
1 200-220
1 190-210
1 190-210
1 180-200
Time
Hours mins.
2:00-2:30
per cm. of
thickness
0:05-0:06
0:06-0:08
0:08-0:10
1:30-2:00
1:00-1:30
0:45-1:00
1:30-2:00
1:30-2:00
2:00-2:30
1:15-2:00
1:00-1:30
0:25-0:40
1:15-1:45
1:30-2:15
0:35-0:50
0:35-0:50
0:45-1:15
1:15-1:45